Spinach, Artichoke, & Pesto Lasagna

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 9
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (15 ounce) container part-skim ricotta cheese
• 1 (16 ounce) package soft tofu or 1 (16 ounce) package silken tofu
• 1 (9 ounce) box barilla no-boil lasagna noodles
• 1 (10 ounce) jar classico traditional basil pesto
• 1 (14 ounce) can quartered artichoke hearts, sliced lengthwise into halves
• 16 ounces shredded mozzarella cheese
• 3 garlic cloves, thinly sliced
• italian seasoning
• basil
• garlic powder
• parsley
• salt
• pepper

Recipe

• 1 preheat oven to 350°f.
• 2 lightly coat a 9" x 13" baking dish with cooking spray (or rub with olive oil).
• 3 thaw and only partially drain frozen spinach if using no-boil noodles. if using traditional boiled noodles, completely drain spinach.
• 4 blend ricotta and tofu in medium mixing bowl. season to taste with italian seasoning, basil, garlic powder, parsley, salt, and pepper and then stir in the spinach.
• 5 spread a small amount of pesto on the bottom of the baking dish, and cover with four slightly overlapping lasagna noodles.
• 6 spread about 1/4 of the spinach, ricotta, and tofu mixture on the noodles. top with half the artichoke hearts and half the sliced garlic.
• 7 add four more noodles and spread about 1/3 of the remaining pesto on them, then repeat step 6.
• 8 sprinkle approximately 1/3 of the shredded mozzarella on this layer.
• 9 add four more noodles and spread with pesto and spinach, ricotta, and tofu mixture as above.
• 10 add last four noodles. spread with remaining pesto and spinach, ricotta, and tofu mixture and top with remaining shredded mozzarella.
• 11 cover baking dish with aluminum foil and bake for 45 minutes.
• 12 remove foil and bake an additional 10 - 15 minutes uncovered, until cheese is nicely melted and very slightly browned around the edges.
• 13 let stand 5 - 10 minutes before serving.